The brainchild of a popular restaurateur, Sahil Madaan, Taksim offers the best of world cuisine, with a special focus on Turkish and Indian food.
Trying to strike a fine balance between a café and a resto-bar, Taksim is spread across 4200 square feet of well-lit space split up into two floors - a mezzanine and an open-air patio. This goes hand in hand with the literal translation of Taksim, which in Turkish means sections or partitions.
My first impression about Taksim's decor was that it bore an uncanny resemblance to a warehouse. What also caught my attention was the quirky wall installations and the wall art by Delhi's graffiti artists. Real pots and pans, all painted in white, were used to adorn the wall.
The kitchen is under the watchful eye of Chef S…